What You Need To Know About Seafood

Gentlemen, take out your snorkels and put on your gear because we're about to dive into a sea of food. It's time to chill that bottle of white wine and prepare yourself for an underwater journey to Seafood Heaven.

For all intents and purposes, seafood is defined as edible fish or shellfish. The variety of entities living under water is tremendous, and it is for this reason that seafood is a delicacy; a taste that once acquired, is hard to beat.

Go to any restaurant and you may be puzzled as to why a few shrimp and scallops cost more than a hearty steak or chicken. Well, after reading this guide, you will understand everything.

all aboard!

Shrimp

You've likely already tried shrimp, considering it's probably the most well-known crustacean. Most shrimp served in restaurants (even the best ones) are actually frozen. Fret not, however, because "frozen" is not a negative thing; it simply serves to keep the cost down.

In most cases, shrimp is cooked and served as a cold entrée (shrimp cocktail) alongside shrimp cocktail (or red) sauce. Do not expect large servings. That said, if you take a woman out and she orders this as an entrée, get something else as well because you will likely be served three shrimps in a nice décor. If she loves you, she may give you one. Marry such a woman.

Personally, I think this is not shrimp at its best. How do I like my shrimp? Simply put, shrimp is best served warm, grilled in a marinade that combines garlic, olive oil, a dash of lemon, some pepper, and other spices that suit your palate. Some chefs add everything under the sun to shrimp, but end up robbing it of its natural flavor. A travesty of justice, I believe.

But shrimp is most tasteful when fried. In fact, in most instances, shrimp is skinned, deveined, breaded, and fried. This is tasty, but like most things fried, you almost taste the batter more so than the meat. In many cases, shrimp accompanies steak or even chicken. These are usually the plates that I recommend; shrimp alone is just not filling enough, so combine the two and enter culinary bliss.

Lobster

Lobster is a favorite of many, and with good reason. In most cases, lobster is boiled or steamed. To obtain a perfect balance between taste and tenderness, most chefs boil the lobster with carrots, celery, pepper, and a dash of white wine. Some restaurants steam the lobster because boiling it tends to add a watery taste that certain connoisseurs aren't fond of. Lobster may also be barbecued on a grill. Nevertheless, most of us will eat it up in any shape, form or fashion.

Unlike shrimp, you should insist on fresh lobster when dining out. "Fresh" means that, not only is it not frozen, it's alive and well when you order it. Most restaurants even have a tank full of lobsters and allow diners to choose whichever one they wish to consume.

Now, before you opt for the fattest, meatiest lobster in the tank, keep in mind that these guys can be quite pricey. Depending on the season and where you live, the price of lobster fluctuates enormously and runs by the pound. Typically, the optimal size of a lobster is two pounds. Even if you've got the dough to spare, trust me, anything bigger will disappoint.

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